15:43
hello everyone and welcome back to my home this is the cupcake Gemma Channel I'm cupcake Gemma in case you didn't know and a few weeks ago I visited one of my favorite bakeries in London chai guy Bak house which is in Notting Hill hopefully you saw that video where I got to go through the process of making one of their most favorite bakes the cardamon bun and since that video went up it's been recipe please this recipe please that I have obeyed and I have developed a recipe of my own for Cardman buns kind of loosely based on their ones I really hope it does it justice U because their buns are literally Perfection clil was very kind and took us through the process and so I knew
that the dough itself was made with something called a Tang Tong which we've covered in our milk bread recipe so check that out if you haven't seen it already and that is where you cook out a little bit of flour with a liquid such as water or and or milk and it helps to sort of activate the gluten a little bit earlier and sort of hydrate it and what that does is it creates a really soft bread when you bake it and also bread which stays softer for longer so I've done that I've actually made my dough already and it's in the fridge at the moment just to stop it from proving I've already just had it proving in a warm spot for an hour and it doubled in size but I just wanted to slow it down
while I tell you all about it so it's in the fridge at the moment and actually happily that makes it much easier to handle when it comes to it but for now I'll just walk you through the process so the Tang Tong was the first thing I did so in a small pan I put 25 G of strong white bread flour with 65 G of whole milk I just whisk that together just to hydrate all the flour heated that up whisking it all the time for a few minutes after a little while it starts to thicken and eventually it goes pretty paste likee at this point you can turn it off and take it off the heat then I transferred my Tang Tong which was still warm to my mixer then I added 90 G of lukewarm milk along with a large
egg 240 G of strong white bread flour 4 G of yeast 30 g of sugar and then on the other side of the bowl I put the salt because you don't want to mix the salt and the yeast otherwise it will kill it and then I just had that on my mixer with my dough hook attachment and just got that mixing first of all slowly just to start combining those ingredients and then I increase the speed a little bit now that dough then needs to mix on a medium speed for about 8 to 10 minutes so that all the flour is nicely hydrating the yeast will be sort of waking up in the warmth of it all it should be coming away from the sides of the bowl at this point you can add your soft butter now I had 60 G of soft spreadable butter while the mix was
still going around I put that in teaspoon amounts just giving it a few seconds of mixing between each addition and then once it was all in I just increase the speed a little bit but still you don't want to go too fast now it needs to be needeed we all need to be needed I needed it in the mixer for about 5 to 8 minutes after a few minutes I did my window paint test and it was dreamy so all you need to do there is just stop the mixer pull a little bit of the dough up off the dough hook you should be able to stretch it really thinly without it breaking too much once you've achieved window pane status you need to turn out the dough onto the work toop just using a dough scrape or
something similar shape it into a round Bard and then I popped it into a greased container I like to put mine in a rectangular container rather than a bowl for this because I'm going to be rolling it into a rectangle it just makes it a bit easier and then it needs its first proof so this is an in a warmish spot it ideally needs to be around 26° that's the Primo temperature for proving I do have a dough proving setting in my oven but that was just a bit too H it was going a bit crazy in my test so I did my classic trick which is to boil a kettle put it in a tray at the bottom of the oven and then shut the door with that heat in there and every now and then if it felt a little bit hot I would just
stuff the door open a little bit with the with my oven gloves just so it didn't get too warm and that's doubled in size now you can see it's looking pretty good but I wanted to do this next bit with you so I just I've put that into the fridge to sort of slow down the process because we need to make the filling which is of course cardamon butter now we've done a couple of recipes for cinnamon rolls on the channel and this is essentially the same kind of deal butter sugar spice salt so I've got 80 g of soft unsalted butter to that I'm going to add 80 g of light soft brown sugar 1 and 1/2 teaspoon oons of ground cardamon 2 G of sea salt and then just a little bit of lime zest we're
talking like three or four parses on the greater just to give it a little brightness and then I'm using a handheld mixer I'm just going to mix that all together until it's well combined and a nice spreadable consistency as you can see we have a plump load of dough so that was proving in a warm spot for about an hour and then like I said I put in the fridge if you wanted you could make your dough and prove it in the fridge overnight and that is actually really nice because then it's it's really easy to handle when it's in the fridge um and also it's just a slower process it does develop more flavor in there um so it's completely up to you if you want to do that anyway I'm going to get it out and
as you can see it's it's fit to its lovely rectangular um container which means that hopefully it'll stay in a rough rectangle shape I'm going to just lightly dust my work top not too much tease it out a little bit might need a bit of help there now it has proved quite a bit so I'm going to just knock it back just with my fingers and as I said when this has been in the fridge overnight it is so much easier to handle right now it's actually quite soft and quite fragile and so I actually do prefer doing it from the fridge but like I said I wanted to make this video for you so and I didn't have all the time to do it overnight so here we are rolling with it so I have a rolling pin because I don't
have like a fancy pants laminator in my kitchen sadly I'm just going to roll it out which will knock back some of the air which is great I'm going to roll it out into a rectangle shape and just every now and then just make sure it's not stuck to the work toop so once it is roughly 10 by 13 in you want to grab back your cardamon butter and make sure it's really soft and spreadable and then just dollop little Blobs of your butter all over the top what we don't want to do is to dump it all in one spot and then try and spread it to the rest of the dough because then it's really going to pull and then just using a pette knife really gently just spread that all over the surface of your dough and then we're going to do a
couple of folds so we're just going to bring one side in a third of the way and then the other side over that now when you have a rectangle that's roughly 9 in x 14 in what we need to do is just tidy it up a little bit I'm just going to take the minimal amount of dough off just to get myself a straight line and again on the other side and then this should make six so if you want you can mark it out they're going to be just over an inch thick I like to use a pizza roller because that's what they're used in the bakery and it makes me feel like a pro so just gently carefully slice down like this and then if you remember in the bakery what they then do is make a little slit at the middle of each rib stopping before you get to the end of
each side great so make sure you have a couple of baking trays with baking paper on them so that you have somewhere to put your lovely carder buns and the process of doing this was really fun you grab one of your ribbons give it a little stretch and Pat I suppose and again this is much easier when it's cold dough it's a little bit less easy here at home when it's warm you have to twist them so when it's cold you're able to kind of go opposite directions quite not actually it turns out I'm doing it quite well um if you need to pick the ends up and kind of do it manually that's okay no one's judging you here that looks pretty nice it's got a nice twist and then you have to get one end and start
making a kind of coil like a snail shell and it's really important to tuck that first little knobble in otherwise it'll bake out like a little Tower so once you have your initial snail shell shape going on you grab the other end of your ribbon and just Loosely drape it around the outside and then tuck the bottom one in underneath and then you can transfer that to your baking sheet and then carry on that's my two trays ready to have their second proof so I'm just going to cover them with a light muslin or a tea towel or a bit of cling film just Loosely on the top and I'm going to put them into my oven with my just boiled water for
probably about 30 or 40 minutes until they are plump and the way to check when something's proved just right just give it a little poke and if it Springs back really quickly it's unproved so you need to leave it in there for a little bit longer if you take your finger away and it's a slow return but with a slight indent still remaining that is perfectly proved if your finger just goes in it and it just kind of disintegrates then I'm afraid you've Pro you're obviously going to need the oven so if like me your cardamon buns have been proving in the oven you're going to want to take them out before you get the oven up to temperature I like to put mine in the fridge just to kind of halt that prove and then whack
the temperature of the oven up to 185° C I'm using my fan assisted oven and bake them for 12 to 15 minutes if you have two shelves like me you might want to swap them round halfway just to make sure they're both Browning evenly it should take around 12 to 15 minutes my buns are looking So Glorious while they were baking I actually just knocked up a little simple syrup this is just 50 g of Casta sugar with 50 g of water I slung in a couple of um burst cardamon pods just to give it a little extra
cardamum goodness I just po that over a medium heat let it bubble for a minute or two and then just took it off the heat and now it's just this simple syrup I'm going to brush the tops of them to make them glisten and pop my whole kitchen just smells so delicious it's really taking me back to my trip to try guys here it is in all its Glory looking absolutely gorgeous m now so I have a little bit of a crunch and crisp on the outside but on the inside really lovely beautiful soft dough and a really delicious not overpowering cardamon butter flavor so good I haven't got my belly buttom bit yet oh
it's still warm so I hope you have enjoyed my Cardman bum recipe I really do want you to give it a go and if you do please let me know also if you want to do something different like shape them in the traditional cinnamon Bal way go ahead and do that why the hell not thank you so much for joining me I've really enjoyed developing this recipe I've enjoyed eating all of the rejects that I had over the last couple of weeks um because even the rejects were really delicious please give this a go let me know what you think in the comments below also let me know if you've been to Chai guys since watching the video because well you just need to go cuz it's so good and then you can maybe make
your own Cardman bun and compare them I don't know anyway I will be back soon with another recipe or a bakery tour whichever comes first and I will see you then please in the meantime if you have any cookbooks you want me to review on Cooks the books then let me know in the comments below because I have so many but they're all favorites and maybe there's one I haven't heard of before um so let me know about that because I love doing those um and yeah until then Stay classy cardamon buns oh cardamon buns you are so delicious yeah
